Steak and gravy is the ultimate comfort food. It’s like a warm hug on cool, rainy nights.
Steak and gravy is the kind of classic comfort food that’s fallen out of style over the past decade or so, but I think it’s definitely due to make a comeback!
What Kind of Steak to Use
Serving steaks this way means that you can get away with a cheaper, tougher cut of steak than you would use for a simple grilled steak. The gravy is rich and flavorful and adds moisture to every bite. I like to make steak and gravy with top sirloin, but round steak or any other thin, boneless cut will work.
To make steak and gravy start by cooking your steaks on the stovetop. Since this recipe works best with thin steaks, it’s also great for using this technique of how to cook steaks from frozen. Next time you don’t know what to make for dinner, you can definitely pull some steaks from the freezer and make steak and gravy!
When the steak is cooked to your liking, transfer it to a plate to rest. You’ll make the gravy right in the same pan you cooked the steak in. That way, you’ll get all of that flavor from the browned bits that are stuck to the bottom of the pan.
How to Make Steak Gravy
In a measuring cup, whisk together beef broth, Worcestershire sauce, and flour.
Pour this mixture into the skillet that you used to cook the steaks, and bring to a simmer over medium heat. Scrape up any browned bits from the bottom of the pan – this is extra flavor! Simmer for 3-5 minutes, or until the gravy is glossy and thick enough to coat the back of a spoon.
Season with salt and pepper, then return the steaks to the pan for a minute or two to rewarm. Garnish with chives or parsley.
If you want, you can keep the steak and gravy simple like I did here, or you can saute mushrooms and onions in the pan before adding the liquid ingredients for a Salisbury steak vibe.
What to Serve with Steak and Gravy
I love serving steak and gravy with mashed potatoes. They make a perfect bed for any extra gravy that might be in the pan. A green vegetable like string beans or peas is a nice way to round out the meal.
4 (6 ounce) top sirloin steaks, or other thin, boneless steak
2 tsp. olive oil
1 cup beef stock
2 Tbsp. Worcestershire sauce
1 Tbsp. flour
- Pat the steaks dry, then season them generously with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Cook for 3-4 minutes on each side, or until deeply browned.
- Transfer the steaks to a plate to rest.
- In a measuring cup, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour into the pan that you cooked the steaks in.
- Bring the gravy to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes, or until the gravy is glossy and thick enough to coat the back of a spoon. Season to taste with salt and pepper.
- Return the steaks to the pan and turn them to coat with gravy. Cook 1-2 minutes to rewarm, if desired.